Slow Cooker Moroccan Spiced Stew with Fruit and Nut Couscous Pilaf #CampbellSauces
People assume that since I’m a food writer / photographer / blogger, I probably spend hours each day prepping that night’s dinner. Sometimes, that’s true. But rarely. The truth is, cooking is only a small part of my job! Some nights, Jeff and I end up re-heating something I’ve made earlier in the day.
But other nights, 6:30 will roll around, and I don’t know WHAT the heck we’ll do for dinner. I always think to myself “Hmmm…if I would have put something in the slow cooker this morning, we could be eating that right now!” Truth is, I love my slow cooker, but I don’t use it as much as I should.
- 2 to 3 pounds chicken breasts or thighs*
- 1 packet Campbell's Moroccan Spiced Stew Slow Cooker Sauce
- 1 tablespoon extra virgin olive oil
- 1 large garlic clove, minced
- 1/3 cup slivered almonds
- 4 dried apricots, thinly sliced
- 3 tablespoons raisins
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1-2/3 cups chicken or vegetable broth
- 1 cup couscous
- 1/3 cup pimento-stuffed sliced green olives
- 3 tablespoons roughly chopped fresh parsley
- 2 tablespoons fresh lemon juice
- *You can use either boneless/skinless chicken, or bone-in/skin-on. If you go the bone-in route, just be prepared to skim the extra fat off the surface of the sauce at the end of the cooking time.
- Place chicken and sauce in slow cooker and cook according to package instructions (3-4 hours on high or 6-7 hours on low).
- About 10 minutes before end of cooking time, prepare pilaf: heat oil in medium saucepan over medium heat. Add garlic and almonds; cook 1 minute, stirring constantly.
- Stir in apricots, raisins, black pepper and red pepper flakes. Cook 1 minute, stirring constantly. Add chicken broth, heat to boiling.
- Stir in couscous and olives; return to boiling. Cover with lid and remove from heat; let stand 5 minutes. Fluff with fork, then stir in parsley and lemon juice. Serve couscous with chicken immediately.
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